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Trends in Food Science and Technology

Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde jul. 1990 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0924-2244

ISSN electrónico

1879-3053

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2015.04.001

Pectin in cancer therapy: A review

Wenbo Zhang; Ping Xu; Han Zhang

Palabras clave: Food Science; Biotechnology.

Pp. 258-271

doi: 10.1016/j.tifs.2015.03.008

House of lean for food processing SMEs

Manoj Dora; Xavier Gellynck

Palabras clave: Food Science; Biotechnology.

Pp. 272-281

doi: 10.1016/j.tifs.2015.06.001

Announcement: IUFoST Global Visions

Palabras clave: Food Science; Biotechnology.

Pp. 282

doi: 10.1016/s0924-2244(15)00189-2

Calendar

Palabras clave: Food Science; Biotechnology.

Pp. I

doi: 10.1016/s0924-2244(15)00187-9

Editorial Board and Contents

Palabras clave: Food Science; Biotechnology.

Pp. i-ii

doi: 10.1016/j.tifs.2015.05.002

Genetic improvement of non-GMO wine yeasts: Strategies, advantages and safety

Roberto Pérez-TorradoORCID; Amparo Querol; Jose Manuel Guillamón

Palabras clave: Food Science; Biotechnology.

Pp. 1-11

doi: 10.1016/j.tifs.2015.05.003

Current trends in natural preservatives for fresh sausage products

Celia J. Hugo; Arno Hugo

Palabras clave: Food Science; Biotechnology.

Pp. 12-23

doi: 10.1016/j.tifs.2015.04.012

Spent coffee grounds: A review on current research and future prospects

Rocio Campos-Vega; Guadalupe Loarca-Piña; Haydé A. Vergara-Castañeda; B. Dave Oomah

Palabras clave: Food Science; Biotechnology.

Pp. 24-36

doi: 10.1016/j.tifs.2015.05.008

Alternatives to nitrite in processed meat: Up to date

Amali U. Alahakoon; Dinesh D. Jayasena; Sisitha Ramachandra; Cheorun JoORCID

Palabras clave: Food Science; Biotechnology.

Pp. 37-49

doi: 10.1016/j.tifs.2015.05.005

Formation mechanisms, handling and digestibility of food protein nanofibrils

Saina Moayedzadeh; Ashkan MadadlouORCID; Asghar Khosrowshahi asl

Palabras clave: Food Science; Biotechnology.

Pp. 50-59